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SIT40707 Certificate IV in Hospitality (Patisserie)
SIT40707 Certificate IV in Hospitality (Patisserie) Revision Number: 1 SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 SIT40707 Certificate IV in Hospitality (Patisserie) Modification History Not applicable. Description This qualification provides the skills and knowledge for an individual to be competent as a qualified chef or cook who specialises in patisserie and in a supervisory or team leading role in a patisserie or pastry kitchen. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. The qualification is suitable for an Australian apprenticeship pathway. Job roles Individuals with this qualification are able to perform roles such as: supervising the pastry kitchen in a large hotel or catering operation supervising a small patisserie. Possible job titles include: chef patissier chef de partie. Prerequisite requirements There are no prerequisites for entry to this qualification. Pathways Information Not applicable. Licensing/Regulatory Information Not applicable. Entry Requirements Not applicable. Approved © Commonwealth of Australia, 2012 Page 2 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Employability Skills Summary EMPLOYABILITY SKILLS SUMMARY SIT40707 Certificate IV in Hospitality (Patisserie) The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill Industry/enterprise requirements for this qualification include: Communication Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome. Teamwork Leading team members, providing instructions and building group cohesion; working with patisserie managers and suppliers as a team member and understanding own lead role in meeting the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals. Problem solving Anticipating problems that may arise in patisserie operations; mitigating problems by making acceptable adjustments to patisserie operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that may arise during patisserie operations; taking responsibility for or requesting assistance from patisserie managers and suppliers in resolving issues; using predetermined policies and procedures to guide solutions to problems in the pastry kitchen. Initiative and enterprise Showing independence and initiative required to take a lead role in patisserie operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting patisserie operations to improve existing product and service options for the enterprise and its customers. Planning and organising Collecting, analysing and organising customer, product and supplier information to allow for efficient patisserie operations; collecting, analysing and selecting appropriate Approved © Commonwealth of Australia, 2012 Page 3 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Employability skill Date this document was generated: 27 May 2012 Industry/enterprise requirements for this qualification include: generalist and specialist information and products to meet the needs of customers, pacing the delivery of information and service to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in patisserie operations. Self-management Understanding and complying with the legal responsibilities that apply to own role in patisserie operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of generalist and specialised patisserie items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers. Learning Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the general and specialised patisserie knowledge required; sharing information with colleagues. Technology Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of generalist and specialised patisserie items. Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification. Packaging Rules QUALIFICATION RULES To achieve a Certificate IV in Hospitality (Patisserie), 40 units must be completed: all 34 core units 6 elective units: a minimum of 4 elective units must be selected from the electives listed below the remaining 2 units may be selected from this or another endorsed Training Approved © Commonwealth of Australia, 2012 Page 4 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Package or accredited course a maximum of 1 Languages other than English unit may be counted as an elective within this qualification. In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. CORE UNITS SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC003B Receive and store kitchen supplies SITHCCC004B Clean and maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC013A Prepare hot and cold desserts SITHCCC022A Prepare chocolate and chocolate confectionery SITHCCC025A Monitor catering revenue and costs SITHCCC026A Establish and maintain quality control of food SITHCCC027A Prepare, cook and serve food for food service SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes SITHPAT003A Prepare and produce yeast goods SITHPAT004A Prepare bakery products for patisseries SITHPAT005A Prepare and present gateaux, torten and cakes SITHPAT006A Present desserts SITHPAT007A Prepare and display petits fours SITHPAT008A Prepare and model marzipan SITHPAT009A Prepare desserts to meet special dietary requirements SITHPAT010A Prepare and display sugar work Approved © Commonwealth of Australia, 2012 Page 5 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 SITHPAT011A Plan, prepare and display sweet buffet showpieces SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITXCOM003A Deal with conflict situations SITXFIN003A Interpret financial information SITXFSA001A Implement food safety procedures SITXFSA002A Develop and implement a food safety program SITXHRM001A Coach others in job skills SITXHRM005A Lead and manage people SITXINV002A Control and order stock SITXMGT001A Monitor work operations SITXOHS001B Follow health, safety and security procedures SITXOHS002A Follow workplace hygiene procedures SITXOHS004B Implement and monitor workplace health, safety and security practices ELECTIVE UNITS Administration SITXADM001A Perform office procedures SITXADM002A Source and present information SITXADM003A Write business documents SITXADM004A Plan and manage meetings BSBRES401A Analyse and present research information Approved © Commonwealth of Australia, 2012 Page 6 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Client and Customer Service SITXCCS001B Provide visitor information SITXCCS002A Provide quality customer service SIRXCCS001A Apply point-of-sale handling procedures Commercial Cookery and Catering SITHCCC016A Develop cost-effective menus SITHCCC023B Select, prepare and serve specialised food items SITHCCC038B Plan catering for an event or function Communication and Teamwork SITXCOM005A Make presentations SITXCOM006A Address protocol requirements Approved © Commonwealth of Australia, 2012 Page 7 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Computer Operations and ICT Management BSBITU309A Produce desktop published documents BSBITU301A Create and use databases BSBITU302A Create electronic presentations BSBITA401A Design databases BSBITU402A Develop and use complex spreadsheets BSBITU102A Develop keyboard skills BSBWOR204A Use business technology BSBITU201A Produce simple word processed documents BSBITU306A Design and produce business documents BSBITU203A Communicate electronically CUFIMA01A Produce and manipulate digital images ICAS1193B Connect a workstation to the internet ICAS2017B Maintain system integrity Environmental Sustainability SITXENV001A Participate in environmentally sustainable work practices SITXENV002A Implement and monitor environmentally sustainable work practices Events SITXEVT005B Approved © Commonwealth of Australia, 2012 Organise in-house events or functions Page 8 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Finance SITXFIN001A Process financial transactions SITXFIN002A Maintain financial records SITXFIN004A Manage finances within a budget SITXFIN005A Prepare and monitor budgets SITXFIN006A Obtain and manage sponsorship BSBFIA302A Process payroll BSBFIA303A Process accounts payable and receivable BSBFIA401A Prepare financial reports First Aid HLTFA301B Apply first aid Governance and Legal Compliance SITXGLC001A Develop and update legal knowledge required for business compliance Human Resource Management SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXHRM006A Monitor staff performance SITXHRM009A Provide mentoring support to business colleagues Inventory SITXINV001A Approved © Commonwealth of Australia, 2012 Receive and store stock Page 9 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Languages other than English SITXLAN1__A Conduct basic workplace oral communication in a language other than English SITXLAN2__A Conduct routine workplace oral communication in a language other than English SITXLAN3__A Conduct workplace oral communication in a language other than English SITXLAN4__A Conduct complex workplace oral communication in a language other than English SITXLAN5__A Read and write workplace information in a language other than English SITXLAN6__A Read and write workplace documents in a language other than English Management and Leadership SITXMGT002A Develop and implement operational plans SITXMGT004A Develop and implement a business plan SITXMGT006A Establish and conduct business relationships Merchandising SIRXMER001A Merchandise products Occupational Health and Safety SITXOHS003B Identify hazards, and assess and control safety risks Patisserie SITHPAT012A Approved © Commonwealth of Australia, 2012 Plan patisserie operations Page 10 of 11 Service Skills Australia SIT40707 Certificate IV in Hospitality (Patisserie) Date this document was generated: 27 May 2012 Quality and Innovation SITXQUA001A Contribute to workplace improvements SITXQUA002A Originate and develop a concept SIRXQUA001A Develop innovative ideas at work Risk Management and Security CPPSEC3018A Provide for the safety of persons at risk SIRXRSK001A Minimise theft Sales SIRXSLS001A Sell products and services SIRXSLS002A Advise on products and services Working in Industry - Hospitality SITHIND001B Develop and update hospitality industry knowledge Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows: Patissier or chef de partie SITHCCC016A Develop cost-effective menus SITHCCC023B Select, prepare and serve specialised food items SITHCCC038B Plan catering for an event or function SITHPAT012A Plan patisserie operations SITXFIN004A Manage finances within a budget SITXHRM003A Roster staff Approved © Commonwealth of Australia, 2012 Page 11 of 11 Service Skills Australia
